Recipe: Gluten Free Lemon-Blueberry Muffins

The recipe below is gluten-free but not 100% paleo because I don't tolerate almond/coconut flours.  Please sub almond flour for the rice flour and full fat coconut milk for the heavy cream if you want to make it paleo.  I know blueberries and lemon are on high histamine lists but in these small amounts they don't bother me personally.  You can leave one out if it does bother you.

Gluten Free Lemon-Blueberry Muffins

Ingredients:
1/2 c arrowroot flour
1/2 c rice flour (or almond flour)
2 TBSP coconut oil, melted
1 TBSP maple syrup
1/2 c heavy cream (or coconut milk)
1 egg
1/2 tsp salt
1/4 tsp baking soda
1/2 cup fresh blueberries
1 TBSP lemon zest

Preheat oven to 350 F.

Mix all dry ingredients together except blueberries and lemon zest.  In another bowl mix all wet ingredients.  Pour the wet ingredients into the dry and fold together with a spatula.  Finally, fold in the blueberries and lemon zest gently.  Using a large spoon, scoop the batter into a lined muffin tin (makes 6).  Bake 30 minutes or until light brown around the edges.

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Recipe: Yummy Gluten-Free Brownies

I know chocolate is listed as a histamine no-no, but it has never bothered me in moderation.  This recipe is also not strictly paleo due to the rice flour but you could use coconut flour if that is a concern.  It is gluten-free and as a treat, which I must have occasionally for my mental health ;-), it fits the bill without having a bunch of junk in it like high fructose corn syrup, hydrogenated oils, dyes, preservatives, and so on.

I did not get a picture this time, but next time I bake them I'll try to remember to come back and add one.

Yummy Gluten-Free Brownies

Ingredients:

1 stick plus 2 TBSP butter, softened
1 c maple syrup
3/4 c unsweetened cocoa powder
1 c Enjoy Life brand chocolate chips
1/4 tsp salt
1 tsp vanilla extract
1/4 c rice flour
1/4 c tapioca starch
2 eggs, lightly whisked

Preheat the oven to 350 degrees F.

Grease an 8x8 inch pan.  Combine butter, maple syrup, cocoa, and beat with a hand mixer until smooth.  Add the eggs, salt, and vanilla and continue to mix.  Sift in the rest of the ingredients and mix until smooth.  Bake 25-30 minutes.  They are done when they pull away from the sides of the pan and a toothpick comes out clean when inserted in the middle.  Let cool completely before cutting into squares.